Jalapeño Pepper Jelly
We may earn money or products from the companies mentioned in this post.Jalapeño Pepper Jelly or affectionately…
We may earn money or products from the companies mentioned in this post.
Jalapeño Pepper Jelly or affectionately known by most of my family as just pepper jelly is so incredibly easy to make. I think it is one of the more fun jellies I have have ever made. Mostly I think that because it looks like a little party in the jar because of the pepper confetti.
When eaten it is a little party in your mouth too! Yum! So sweet and then you get a little kick.
Most people like to eat it served over cream cheese on crackers. I have had it in a vinaigrette over spinach salad, slathered on fried chicken and a biscuit and on top of a delicious cheese spread mixture.
Around Christmas time I miss my Grandma so much and I think of her all the time. Sometimes I run on autopilot and go to call her. Today I thought of her all day. Each year during Christmas time I think of her house smelling like baked goodies, going to the ballet with her, and making pepper jelly (Jalapeño pepper jelly) to give away to friends and family.
This year is no different. Just like so many beloved years before with her, it’s time to make pepper jelly. She taught me how by doing it first, then letting me assist, then letting me take over all together while she sat in her armchair in the kitchen corner and told me stories, chatted, and laughed.
I have so many cherished memories shared with her. I pray my little ones will have cherished moments in their lives that are just so special to them they can’t help but smile when they recall them.
There are tons of recipes you can find to make this, and the way my Grandma and I made it is a little different from this, but this is a good place to start. You can use only Jalapeno Peppers if you like and omit the Sweet Bell Peppers, but I like the different colors. I use red, yellow or orange Bell Peppers.
*Note: you will need a water bath canner or steam canner, sterilized canning jars and canning tools to make this jelly.
I like to place a large cookie sheet next to the stove and a hand towel. I place the hot jars on the cookie sheet and spoon the jelly in while they sit on that to make the mess easier to clean up. After placing them in the water bath I remove it and wipe the counters and then put the dry hand towel down so I can place the processed jars on that to dry and rest.
Jalapeno Pepper Jelly
This Jalapeno Pepper Jelly is a great appetizer or hostess gift.
- 4 Jalapeno Peppers (seeded and minced (I use a food processor))
- 1 Sweet Bell Peppers (seeded and minced)
- 1 box Certo Sure-Jell liquid (both packets (2 3oz. packets of liquid pectin))
- 6 cups Sugar
- 2 cups Apple Cider Vinegar
- 2-3 drops food coloring (Optional: I no longer use this)
-
Place jars in water bath canner and bring to a simmer so they are hot when you place hot liquid in them. Sterilize your canning tools and set aside
-
Seed and finely chop the peppers, I use a food processor.
-
Put into a colander and strain until the water runs clear and set the peppers aside.
-
Add sugar and vinegar to the Enamel or Glass Pot and bring to a boil.
-
Add the peppers and cook for 2 more minutes or until it comes back to a rolling boil.
-
Add both packets of pectin and cook 2 more minutes or until it comes back to a rolling boil.
-
Remove the jars from the water bath canner and place them on a cookie sheet next to the stove. Spoon the hot liquid into the hot canning jars using a canning funnel.
-
Add lids and rings and tighten just until finger tight.
-
Place in the water bath canner and process for 10 mins, or according to your water bath canner instructions. (higher elevations will require longer processing times)
-
Remove the jars from the canner and place on a towel next to the stove.
-
Dry the jars and let them sit for 24 hours without moving them.
-
After 24 hours remove the rings and check that all jars sealed by gently touching the sides and making sure they don’t move and ensuring the center of the jar has been vaccuum sealed down and inverted.
-
Serving Suggestion: over cream cheese and spread on crackers as an appetizer
